Roll Magic

About a year ago I found the perfect wheat bread recipe for me. I can’t say that MY recipe would work for everyone, but here, it’s not failed me. Granted, sometimes I let them rise to long and we end up with some funky shaped loaves, (like these ones) but they still taste yummy.

But as far as rolls go, I just haven’t gotten it right. The recipe I had just didn’t seem to rise enough, and I always ended up with rolls that tasted ok, but just weren’t light and fluffy enough.

Then I found this recipe for bunny rolls

We tried to for Easter. The bunnies didn’t turn out so greats, so we just made regular rolls shapes. And we left out the orange zest and used water instead of juice, and the taste was PERFECT! I made rolls again last night, and they turned out great AGAIN! So it wasn’t a fluke, it’s just finally a recipe that worked for me.

So, here’s the modified Roll Recipe that Works for Paige

1 1/2 T. yeast
2 1/2 c. hot water
1/2 c. sugar
1 1/2 T. lemon juice
Mix together and let sit for 10 minutes until yeast begins to foam. Then add:
1 egg
3 T. water
1/4 c. oil
1/4 c. powdered milk
1 T. salt
7 1/2-8 c. flour
Knead everything together in the Bosch until dough is smooth and then continue to knead for another 5 minutes. Once the dough is incorporated, let the dough rest for 10-15 minutes. Once the dough has rested for a few minutes, roll the dough into a large circle, cut into pie shapes and roll up to make crescent shapes.

Place on a sprayed cookie sheet a couple inches apart. Cover them and let them rise for 40-60 minutes, or until they have doubled in size. Bake at 350 for 14-16 minutes or until lightly golden brown.

Yes, I’m sure there are other amazing roll recipes, but for me, this is the first one that has worked. Hooray!